One Pan Moroccan Chicken and Couscous

Name: One Pan Moroccan Chicken and Couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 lb boneless, skinless chicken breasts; 3 Tbsp olive oil; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground cinnamon; Salt and freshly ground black pepper; 1 large red bell pepper; 3/4 cup chopped red onion; 1 1/2 cups matchstick carrots; 1 Tbsp minced garlic; 1/4 tsp Turmeric; 1 1/2 cups low-sodium chicken broth; 1/3 cup chopped dried apricots or golden raisins; 1 cup dry Moroccan couscous; 2 Tbsp fresh lemon juice; 1/2 cup Fisher Sliced Almonds; 2 Tbsp chopped fresh cilantro; 2 Tbsp chopped fresh mint

User Reviews

4.8

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Moroccan

One Pan Moroccan Chicken and Couscous

Iris Warren

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This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.

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Ingredients

Servings

1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
3 Tbsp olive oil, divided
1 tsp ground cumin, divided
1/2 tsp ground coriander, divided
1/2 tsp ground cinnamon, divided
Salt and freshly ground black pepper
1 large red bell pepper, cored and chopped (1 1/2 cups)
3/4 cup chopped red onion
1 1/2 cups matchstick carrots
1 Tbsp minced garlic (3 cloves)
1/4 tsp Turmeric
1 1/2 cups low-sodium chicken broth
1/3 cup chopped dried apricots or golden raisins
1 cup dry Moroccan couscous
2 Tbsp fresh lemon juice
1/2 cup Fisher Sliced Almonds
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh mint

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Instructions

Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
Add in bell pepper and onion and saute 5 minutes.
Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
Recipe source: Cooking Classy